Snickerdoodle Cupcakes

Snickerdoodle Cupcakes
from Martha Stewart's Cupcakes

Okay, I know that these look like they have a TON of frosting on them, but its so light and fluffy that you barely even notice.

Cupcakes:

1 1/2 cups all-purpose flour
1 1/2 cups cake flour (not self rising) sifted
1 tablespoon salt
1 tablespoon ground cinnamon, plus 1/2 teaspoon for dusting
1 cup (2 sticks) unsalted butter, room temp.
1 3/4 cups sugar, plus 2 tablespoons for dusting
4 large eggs
2 teaspoons vanilla extract
1 1/4 cups milk

Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Sift together oth flours, baking power, salt, and 1 tablespoon cinnamon.

With an electric mixer cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Add flour mixture, alternating with the milk.

Divide batter evenly among lined cup, filling each 3/4 full. Bake, rotating tins halfway through, until a toothpick comes out clean, about 20 mins. Transfer to wire racks to cool completely before removing cupcakes.

Combine remaining 1/2 teaspoon cinnamon and 2 tablespoons sugar. Using a pastry bag fitted with a large plain tip, pipe frosting on each cupcake: Hold bag over cupcake with the tip just above the top, and squeeze to create a dome then release pressure and pull up to form a peak. Using a small, fine sieve, dust peaks with cinnamon sugar.

7 Minute Frosting:

1 1/2 cups plus 2 tablespoons sugar
2/3 cup water
2 tablespoons light corn syrup
6 large egg whites

Combine 1 1/2 cups sugar with the water and corn syrup in a small saucepan; clip a candy thermometer to side of pan. Bring to a boil over medium heat, stirring occasionally, until sugar dissolves. Continue boiling, without stirring, until syrup reaches 230 degrees. (If you don't have a candy thermometer to measure the temperature of the syrup, don't sweat it, this isn't rocket science. Just guess, that's what I always do.)

Meanwhile, in the bowl of a standing mixer fitted with the whisk attachment, whisk egg whites on medium-high speed until soft peaks form. With mixer running, add remaining 2 tablespoons sugar, beating to combine.

As soon as sugar syrup reaches 230 degrees, remove from heat. With a mixer on medium-low speed, pour syrup down side of bowl in a slow, steady stream. Raise speed to medium-high; whisk until mixture is completely cool and stiff peaks form, about 7 minutes.

(I usually make half the frosting recipe and there is always more than enough. But whatever floats your boat.)

MMM Pancakes

Pancakes

Ingredients:

1 1/4 cups flour
1 1/2 cups buttermilk
1/3 cup cream of wheat (1 minute kind)
1 egg
1/2 teaspoon salt
1/3 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 cup vegetable oil

Preheat griddle-I use a cast iron pan.
Spray with pan non stick cooking spray
Combine all ingredients in bowl and mix until smooth.
Pour batter by 1/3 cupfuls onto the griddle and cook for 1 - 2 minutes per side or till brown.
Makes 8 - 10 pancakes.

Croque Monsieur a la Emilien

Croque Monsieur a la Emilien

adapted from Foodografia

This is traditionally a French sandwich but we're going to be making it with Italian ingredients. A rather successful marriage of the two I'd say.

Ingredients:

(for 2 sandwiches)

4 slices of white bread w/out the crust

prosciutto

1/2 cup grated parmesan cheese

1 egg

2 and 1/2 ounce butter

1/3 cup flour

1/2 cup milk

salt

pepper

nutmeg

Sprinkle two slices of bread with half of the Parmesan.

Place on top of each one some prosciutto, trying to keep it within the edges, and sprinkle over the remaining cheese.

Close the sandwich with other two slices of bread and squeeze it well.

Beat the egg and soak the sandwich.

Melt 1 and ½ oz. of butter in a large frying pan and when it is hot, brown the sandwiches inside.

Then prepare the béchamel sauce: melt over low heat one ounce of butter, pour in gradually the flour using a sieve, so not to form lumps, stirring constantly.

When the mixture begins to brown add milk, previously warmed, little by little, stirring constantly.

When the sauce starts to get creamy, add two pinches of salt and grate in pepper and nutmeg according to your taste.

Spread the sauce over each of the two sandwich and put them in the oven to grill for 3-4 minutes until the béchamel browns completely.

Serve them hot.

Say Goodbye to Summer Cupcakes

Say Goodbye to Summer Cupcakes
(aka Key Lime Cupcakes with Coconut Buttercream Frostin topped with Toasted Coconut)
from SheWearsManyHats

phew, that was a long one!

Cupcakes:

2 sticks (1 cup) butter
1 1/2 cups sugar
2 tablespoons lime zest
3 eggs
1/4 cup lime juice
1 teaspoon vanilla extract
1/4 teaspoon salt
2 1/2 teaspoons baking powder
2 1/2 cups cake flour
1 1/4 cups buttermilk
2 cups sweetened coconut flakes (for topping)

Preheat oven to 350°F and line cupcake tin(s) with liners.

When preheated, spread the coconut flakes on baking sheet and bake for 5-7 minutes or until lightly browned, stir/toss a couple of times. Remove from oven and let cool.

In a large bowl beat butter until smooth.

Add sugar and lime zest, beat well.

Beat in eggs one at a time.

Add lime juice and vanilla extract and beat until combined.

In another bowl combine flour, baking soda and salt; sift.

Alternate adding all dry ingredients and buttermilk to butter/sugar mixture. (Be careful not to over mix – you don’t want it gooey.)

Fill cupcake liners 2/3 full.

Bake for 18-20 minutes or until wooden pick comes out clean.

Coconut Buttercream Frosting and Topping:

1 stick (1/2 cup) unsalted butter, softened
4 cups powdered sugar
1/2 teaspoon salt
3/4 cup cream of coconut (Coco Lopez)
1 teaspoon vanilla extract

In a large bowl beat butter until smooth.

Add all other ingredients (powdered sugar, salt, cream of coconut, vanilla extract) and mix until smooth. (Add more cream of coconut as needed for smoother frosting.)

Ice cupcakes and don’t forget the coconut flakes for that final touch.

Chipotle Honey Lime Pork Tenderloin

Chipotle Honey Lime Pork Tenderloin
adapted from Alton Brown

Ingredients:
2 lbs. Pork Tenderloin
1 c. Lime Juice
Zest from 2 limes
1/2 c. Honey
1 tbsp. Salt
1 tsp. Garlic Powder
2 Chipotle Chiles in Adobo sauce, chopped
1 tbsp. Adobo sauce
Peanut Oil
Cilantro


Trim tenderloins of fat and silver skin as much as possible. Place in a large ziplock bag or other container to marinate.

In a bowl combine lime juice, zest, honey, salt, and garlic powder.

Stir to combine, then pour half over tenderloins, reserving half for sauce.

To tenderloins add chiles and adobo sauce. Seal and marinade in fridge.
Let marinade over night, or as long as possible.

About 30 minutes before you are ready to cook, remove pork from fridge and allow to come to room temperature.

Preheat oven to 425°F. In a large, heavy oven-proof skillet (like a cast iron skillet), heat enough oil to coat over medium high temperature.

Remove tenderloins from marinade and sear in hot skillet on all sides.
Place the skillet in the oven and roast tenderloins for about 15 min.
Check temperature with an instant read thermometer. Remove pork at approximately 140-145, cover pork in skillet with foil. Let rest 5-10 minutes or until temperature rises to 150.

Remove pork to a cutting board, pour reserved lime juice mixture into skillet with meat juices and heat on high.

Allow sauce to reduce and thicken slightly, then pour over sliced pork tenderloins.

If you don’t have enough sauce or it thickens too much you can add a little water and continue simmering it until it is the quantity and thickness you want.

Garnish with freshly chopped cilantro.

If you choose to grill, start at step 5 and grill your tenderloins about 15 minutes. Remove from the grill to a platter at 140°F. Pour reserved lime juice mixture over meat and cover with foil. Allow to rest 10 minutes. Then slice, garnish with cilantro and serve.

Pink Lemonade Cupcakes

Pink Lemonade Cupcakes
Simply Sweet Bake Shop

Cupcakes:
1 c. all-purpose flour
1/2 tsp. baking powder
1/4 tsp. baking soda
Pinch salt
1/2 c. granulated sugar
1/4 c. vegetable oil
2 egg whites
1/3 c. thawed frozen Pink Lemonade Concentrate
1/4 c. buttermilk
Pink food coloring

1. Preheat oven to 350F. Line muffin pan with liners. In a small bowl, combine flour, baking powder, baking soda and salt. Set aside.
2. In a large bowl, whisk together sugar, oil, egg whites and lemonade concentrate. Alternately whisk in flour mixture and buttermilk, making three additions of flour mixture and two of buttermilk, beating until just smooth.
3. Add just enough food coloring to turn the batter a light shade of pink.
4. Scoop batter into liners (fill about three-fourths full). Bake in preheated oven for 20-25 minutes or until tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack. Top cooled cupcakes with frosting.

Lemonade Buttercream:
3 c. + 3 Tbsp. confectioner’s sugar
1 stick unsalted butter at room temperature
1/8 tsp. salt
2 Tbsp. pink lemonade concentrate
Pink food coloring

1. Add the butter, confectioner’s sugar, salt, lemon juice, and a few drops of food coloring to the stand mixer and mix on low using the paddle attachment until combined.
2. Turn the speed to med-high until the buttercream is fluffy and uniformly pink. Pipe or spread onto cooled cupcakes.

Blueberry Streusel Cake

Blueberry Streusel Cake
adapted from Gourmet Magazine 2009

Streusel Topping:
1 Cup All Purpose Flour
1 tbsp plus 1 tsp packed dark brown sugar
1 tbsp plus 1 tsp packed light brown sugar
3/4 tsp cinnamon
1/4 cup finely chopped pecans
1 stick cold unsalted butter, cut into 1/2 inch pieces

Stir together flour, sugars, cinnamon, pecans, and a pinch of salt in a large bowl. Blend in butter with your fingertips or a pastry blender until mixture forms large clumps.

Cake:
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 cup sour cream
1 tsp pure vanilla extract
1/2 stick unsalted butter, softened
1 cup granulated sugar
1 large egg
1/4 tsp lemon zest
1/2 lb blueberries (3 1/4 cups)

Preheat oven to 350 degrees F. with rack in middle.

Line bottom sides of a 9 inch square baking pan with heavy-duty foil, leaving an overhang on 2 sides.

Butter bottom and sides of pan, then dust with flour, knocking out excess.

Whisk together flour, baking powder, baking soda, and salt in a bowl.

Stir together sour cream and vanilla in a small bowl.

Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes. Add egg and beat until well blended.
At low speed, mix in flour mixture in 3 batches, alternating with sour-cream mixture and mixing until just combined. Sprinkle lemon zest over blueberries and lightly toss. Gently fold blueberries into batter.

Spoon batter into pan, smoothing top (preferably with an offset spatula). Crumble half of the topping evenly over batter.


Bake 25 minutes, then remove from oven and crumble remaining topping evenly over cake. Bake until a wooden pick inserted into center comes out clean, about 25 minutes more.

Cool in pan 10 minutes. Lift out cake using foil and cool completely on rack.

Key Lime Pie

Key Lime Pie

1/3 Box of Graham Crackers
5 Tbs. Melted Unsalted Butter
1/3 C. Sugar
3 Egg Yolks
2 Tbs. Lime Zest
1 Can Sweetened Condensed Milk
2/3 C. Fresh Key Lime Juice
1 C. Whipping Cream, chilled

1. Preheat oven to 350.
2. Crush graham crackers, add melted butter and sugar. Press into bottom and up along the sides of a pie plate. Bake for 7-8 minutes. Leave oven on.
3. With wire wisk, beat egg yolks and lime zest. Gradually add condensed milk and continue to beat until thick.
4. Slowly add lime juice, mixing just until combined. Pour mixture into crust.
5. Bake for 10 minutes or until filling has just set. Cool on a wire rack, then refrigerate. Freeze 15-20 minutes before serving.
6. Serve with whip cream.

Sugar Donut Muffins

Sugar Donut Muffins

3/4 cup sugar
1 large egg
1 1/2 cups all purpose flour
2 tsp baking power
1/4 tsp salt
1/4 tsp ground nutmeg
1/4 cup vegetable oil
3/4 cup milk (low fat is fine)
1 tsp vanilla extract

2 tbsp butter, melted
1/2 cup sugar, for rolling

Preheat oven to 350F. Lightly grease a muffin tin with cooking spray or vegetable oil.

In a large bowl, beat together sugar and egg until light in color.

In a small bowl, whisk together flour, baking powder, salt and nutmeg. Pour into egg mixture and stir to combine. Pour in vegetable oil, milk and vanilla extract.

Divide batter evenly into 10 muffin cups or ~24 mini-muffin cups, filling each about 3/4 full.

Bake for 15-18 minutes for standard-sized muffins or 11-12 minutes for mini-muffins, until a tester inserted into the center comes out clean.

While muffins are baking, melt butter and pour remaining sugar into a small bowl.

When muffins are done, lightly brush the top of each with some melted butter, remove from the pan and roll in sugar. Cool on a wire rack.

Chicken Fingers w/Spicy Avocado Dip

Chicken Fingers w/Spicy Avocado Dip
adapted from Quick Fix Meals

For the Chicken Fingers:
2/3 cup whole wheat bread crumbs*
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/4 lbs. boneless, skinless chicken breasts, cut into thin strips

For the Spicy Avocado Dip:
2 small avocados, pitted and peeled
2 tablespoons sour cream
2 tablespoons minced pickled jalepeños
Juice from 1/2 small lime
1 tablespoon chopped cilantro
1/2 teaspoon hot sauce, or more to taste

Preheat the oven to 400F. Coat a large baking sheet with cooking spray.

Combine the bread crumbs, garlic powder, onion powder, oregano, thyme, paprika, salt and pepper in a shallow dish. Mix well. Dip the chicken strips in to coat evenly, and tap off the excess. Lay the chicken strips on the prepared baking sheet in a single layer. Spray the tops with cooking spray. Cook until golden brown and cooked through, about 20 minutes.

In a medium bowl, mash the avocado and sour cream together with a fork. Fold in the jalepeños, lime juice, cilantro and hot sauce, then season to taste with salt and pepper.

Serve the chicken fingers with the avocado sauce on the side for dipping.

*To make whole wheat bread crumbs, take a slice of whole wheat bread and put it into a food processor. Process until it makes fine crumbs. I only needed one slice of bread to make the amount of crumbs needed. Feel free to substitute prepared bread crumbs.

Pasta Pie

Pasta Pie
Adapted from Martha Stewart

1 pound rigatoni
2 Tablespoons olive oil, divided
1 pound ground beef (I used ground sirloin)
2 garlic cloves, crushed
1/4 teaspoon freshly ground pepper
1 can (28 ounces) good quality crushed tomatoes
Butter, for pan
Salt
1 cup finely grated Parmesan cheese
8 ounces coarsely grated mozzarella

In a large pot of salted boiling water, cook pasta until slightly underdone (I cooked mine for 12 minutes when the box indicated 14 minutes). One pound of pasta should be cooked in 6 quarts of water, make sure you are using a big enough pot so the pasta doesn't stick together. When done, rinse in cold water and drain again. Toss pasta with 1 Tablespoon olive oil to coat. Set aside.

Heat remaining 1 Tablespoon olive oil in a large skillet over medium-high heat. Add ground beef. Cook, stirring occasionally until browned. Add garlic, 1 teaspoon salt and pepper. Cook 2 minutes more.

Add crushed tomatoes; simmer until thickened, about 20 minutes.

Toss pasta with Parmesan cheese. Butter a 9-inch springform pan. Tightly pack pasta into pan, standing each piece on end. Spread meat sauce on top of pasta.

Push the meat sauce into the pasta holes filling each one up. Stuffing the meat into the holes is a weirdly satisfying task. Enough said.

Place in a 400 degree oven for 15 minutes. Sprinkle mozzarella cheese on top and bake another 10-15 minutes until cheese is golden. Remove from oven and let stand for 15 minutes. Run a knife around the edge to loosen and then unmold.

Cut into wedges and serve with any remaining meat sauce you might have.